Coconut Jello (Hmong jello)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while still providing coconut flavor.

agar-agar

💰Cheaper: gelatin

Gelatin is more commonly available and can be used as a substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

fresh coconut meat

💰Cheaper: dried coconut

Dried coconut is easier to find and store.

In a large pot, add 4 cups of room temperature water.

Add 2 boxes of unflavored gelatin (1 oz each, all 8 envelopes) and mix with a whisk.

Add 1 and 1/3 cups of granulated sugar and mix together.

Place the pot on the stove and cook over high heat until it boils.

Once boiling, turn off the heat and add 400 ml of coconut cream, mixing together.

Let the pot of ingredients cool down for about 10 minutes.

Divide the mixture into small bowls and add food coloring of choice.

Prepare trays and molds (using foil trays and silicone molds).

For smaller foil trays, add 1/3 cup for each layer; for larger trays, add 1 and 1/2 cups for each layer.

Pour in one layer at a time into the trays or molds.

Place the trays in the freezer on a flat surface for 5 minutes to chill the first layer.

Check if the first layer is firm by touching the top to ensure it does not stick to your finger.

Remove from the freezer and add the next layer, repeating the layering process until done.

Once all layers are done and chilled, remove the Jell-O from the freezer and cut into desired shapes or strips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens